I love Mexican food and so does my family. I really try to mix it up a little though so we don’t always have the same things in the rotation. This Easy Enchilada Mexican Lasagna Casserole is so easy because you use the crockpot to make the chicken. And it comes together really easy and quick.
Enchilada Mexican Lasagna Casserole
- 4 large boneless skinless chicken breasts
- 2- 14 oz. cans of your favorite enchilada sauce
- about 13 small corn tortillas
- 2 cups sour cream
- 4 oz. cream cheese softened
- 1/4 bunch fresh cilantro chopped
- 4 cups shredded Mexican blend cheese
Add the chicken and one can enchilada sauce in a crock pot and cool on low for about 6-8 hours. Shred the chicken while still in the crock pot so the chicken stays in the sauce. If you don’t want to use the crock pot, then boil the chicken in seasoned water until cooked through and shreddable. Add a quarter of a can of enchilada sauce to coat the bottom of a 9×13″ pan. Beat the sour cream and cream cheese together in a separate bowl until smooth. Then stir in the chopped cilantro.
Add 3 corn tortillas up the side of the pan and one cut in half to line the other side of the pan like so:
Add 1/3 of the sour cream mixture.
Add 1/3 of the chicken mixture and a 1/3 of the enchilada sauce from the can. Then sprinkle 1/3 of the cheese on top of the chicken.
Add another layer of corn tortillas like we did before.
And repeat the process 2 more times. Add the rest of the cheese on top, you can add more if desired.
Cook at 375 degrees for about 30 minutes or until bubbly in the middle and all cheese is melted.
Let sit for about 10 minutes before cutting into it so it doesn’t fall apart when cutting it. Serve with sour cream and hot sauce if desired.
Enjoy dinner with your family!
If you like this recipe, you’ll love these too:
Authentic Navajo Fry Bread made into Navajo Tacos